Vichyssoise With Tarragon-Lemon Gremolata
Note: A flavorful garnish made with parsley, tarragon and lemon zest gives unexpected flavor to this classic French soup. From Meredith Deeds.
• 2 tbsp. unsalted butter
• 2 medium leeks, cleaned and chopped
• 5 c. low-sodium chicken or vegetable broth
• 2 lb. Yukon Gold potatoes, peeled and cubed
• 1 bay leaf
• 3/4 tsp. salt
• 1 c. heavy cream
• 3 tbsp. finely chopped Italian parsley
• 1 tbsp. finely chopped fresh tarragon
• 2 tsp. grated lemon zest
• 1 tbsp. lemon juice
In a 5-quart Dutch oven, heat the butter over medium heat. Add the leeks and cook, stirring frequently, for 7 to 8 minutes or until softened. Add the broth, potatoes, bay leaf and salt. Bring to a boil and reduce heat to low. Simmer for 20 to 25 minutes or until potatoes are tender. Remove from the heat and let stand for 15 minutes to cool slightly. Remove bay leaf.
Working in 2 batches, transfer the soup to a blender and blend until completely smooth. (Do not fill more than halfway up the blender. Remove the plastic insert in the blender lid and cover the blender with a dish towel to prevent splattering.)
Pour the blended soup into a large bowl and stir in the cream. Let stand for 30 minutes or until cooled to room temperature. Cover and refrigerate until chilled, about 4 hours.
Meanwhile, in a small bowl, stir together parsley, tarragon and lemon zest.
When soup is chilled, stir in the lemon juice and taste for seasoning. Add more salt or lemon juice, if desired.
Ladle the soup into serving bowls and garnish with a little gremolata. Serve the remaining gremolata on the side.
Nutrition information per serving:
Calories 320 Fat 18 g Sodium 385 mg
Carbohydrates 36 g Saturated fat 11 g Total sugars 4 g
Protein 8 g Cholesterol 55 mg Dietary fiber 3 g
Exchanges per serving: 1 vegetable, 2 starch, 3 fat.